In my opinion, lemon pepper makes everything better. I make my own seasonings in bulk, and lemon pepper is one that often gets added to everything from omelets to meats to roasted vegetables, and it happens to be delicious on cushaw squash.
If you aren’t already a fan of the amazing cushaw squash, this recipe will turn you into one! It is one of the most versatile foods I’ve ever found, being great for everything from a side dish to dessert and even smoothies.
How to Find a Cushaw?
Unfortunately, most stores don’t regularly carry cushaw squashes, though stores that stock from local farms may carry them seasonally in some areas. The good news is that cushaw is incredibly easy to grow or very inexpensive if you can find some at a local farm or pumpkin patch.
If you are able to find a squash, save the seeds! If you have school age children, I’d recommend letting them have a cushaw patch in the backyard. Cushaw has a taste similar to acorn squash, butternut, and pumpkin mixed together and it can easily substitute for any of those in recipes. By growing just cushaw, you could essentially replace most winter squashes (except spaghetti) and they will store easily in a cool area of your home. You can also easily preserve cushaw by chopping or pureeing and freezing.
I’ve used these in soups, stews, pies, chilis, and even baked dessert recipes. Our local pumpkin patch sells these squash for only $4.00, and since an average size is 15-20 pounds, they are one of the least expensive vegetables I’ve found.
Lemon Pepper Cushaw Squash
Like the squash itself, this recipe is very versatile. Any herb or spice can be used in roasting cushaw, and while I’ve included instructions for roasting on the stove top, this can also easily be done in the oven for about 15-20 minutes at 400°F with similar results.
Lemon Pepper Cushaw Squash Recipe
Prep
Cook
Total
Yield 4
Lemon pepper roasted cushaw squash is a vitamin-rich easy side dish that comes together in just 20 minutes and makes a great addition to any meal!
Ingredients
- 4 cups cushaw
- 2 TBSP coconut oil
- 1 tsp lemon pepper or make your own
- 1 tsp garlic powder or make your own
- ½ tsp salt
Instructions
- Peel cushaw and cut into ½ inch cubes to total 4 cups.
- Heat oil in a medium skillet.
- Add cushaw and all seasonings to skillet and stir to combine
- Sauté, stirring occasionally, for about 10 minutes, or until just tender
Notes
To roast in the oven, preheat oven to 400°F, toss all ingredients together and place on a sheet pan, and roast for 15 minutes or until soft.
Courses Side Dish
Nutrition Facts
Serving Size 1 cup
Amount Per Serving | ||
|---|---|---|
Calories 180 | ||
% Daily Value | ||
Total Fat 7.3 g | 11% | |
Saturated Fat 6.8 g | 34% | |
Sodium 320 mg | 13% | |
Total Carbohydrates 30.4 g | 10% | |
Dietary Fiber 9.1 g | 36% | |
Sugars 0.2 g | ||
Protein 2.4 g | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Other Ways to Use Cushaw
- Puree and use in place of pumpkin puree in pies and other recipes
- Peel, chop, and freeze to use in soups and stews
- Bake in slices for a beautiful side dish
- Roast with sweetener, butter, and cinnamon or pumpkin pie spice for a nutrient-dense dessert
- Use pre-cooked pumpkin puree in smoothies
How would you use this squash? Share ideas below!
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